The pure essence of Mediterranean delight harmonizes with Brazilian picanha in this recipe, promising a BBQ experience of unparalleled richness. It's infused with various techniques that layer on flavors, making it a seemingly simple yet incredibly satisfying dish that checks all the right boxes.
Let me show you what this recipe is all about.
You can find the full instructional video at the end of this page.
800 grams / 1.8 lbs picanha steak
1 liter 4 cups red wine
1 twig thyme
4 cloves garlic
2 bay leaves
3 tsp black pepper
2 tsp table salt
300 grams 0.7 lbs Manchego cheese
300 grams / 0.7 lbs Iberico Fuet
- 125 ml ½ cup PitmasterX's Fresh Spice Mix
- Make long incisions with your knife on the meat side of the picanha.
- Put the picanha in a stainless steel tray that is deep enough to submerge your steak.
- Fill up the tray with a red wine until it's fully covered.
- Add 1 twig of thyme, 1 whole peeled clove of garlic, 2 bay leaves, 2 tsp of ground black pepper and 2 tsp of table salt.
- carefully mix it up by hand and set it in the fridge for 2 hours.
- Fire up your BBQ and set it for direct heat.
- Take your Picanha out of the tray and carefully pad it dry.
- Sear off your steak when your BBQ is at it's highest temperature to create a lot of dark brown maillard effects and sear marks. Flip it around and grill the other side as well.
- After around 2 minutes it's time to take off the picanha and let it rest.
- Slice some Manchego cheese into thin long strips,
- Slice some Spanish Iberico fuet slightly sideways to get long slices that match your Manchego slices.
- Fill up every ridge of the picanha with slices of Manchego and fuet.
- Stick a wireless thermometer in the center of your picanha.
- Set your BBQ up for indirect cooking with heat deflectors.
- Let the picanha slowly come up to an internal temperature of 54°C or 130°F.
- Create 125 ml or ½ cup of fresh spice mix.
- Take off the picanha and let it rest and sprinkle on the fresh spice mixture on top of the ridges with cheese and fuet.
- Best served with some extra fuet and cheese on a board along with some bread and fresh olives.
- Make sure that you take off the picanha before it reaches the desired core temperature because it will continue to rise in temperature after you took it off.
- If you don't want to slice in to your picanha you can still do it without the ridged but you have to marinade it for at least 24 hours in the fridge.